Grilled Cardamom Nan Bread

Course : Grilling
Serves: 8
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1 package active dry yeast
1 1/4 cups lukewarm water
1 tablespoon honey
1 tablespoon olive oil -- plus more for brushing
3 1/2 cups bread flour
1 tablespoon salt
1 tablespoon ground cardamom

Preparation / Directions:

In a large bowl, dissolve the yeast in the water and stir in the honey. Let stand until foamy, about 10 minutes. Add the 1 tablespoon of oil, the flour, salt and cardamom and stir until the dough forms a cohesive mass. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Divide the dough into 8 pieces and shape each piece into a ball. Set the balls an oiled baking sheet and brush with the oil. Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1 to 2 hours. (MAKE AHEAD: The dough can be refrigerated overnight. Punch down the balls before proceeding.) On a lightly floured surface, roll out each ball of dough to an 8-inch disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes. Light a grill or heat a grill pan or cast-iron skillet. Brush each nan lightly with the olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn and cook until golden all over, about 1 minute. Keep warm while you cook the remaining nan.

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